Summer Arugula Pasta

INGREDIENTS

8 oz dried penne (or substitute in brown rice penne)
1 bunch arugula, rinsed, patted dry, and trimmed
1 package chevre, at room temperature
1 large tomato, chopped
1/4 cup extra virgin olive oil
1 to 2 tsp finely minced garlic
1/4 tsp sea salt
1/2 tsp ground black pepper

DIRECTIONS

Cook the penne in a large pot of salted boiling water according to package directions.

While the pasta is cooking, coarsely chop the arugula, including the stems (there should be about 2 cups total). Transfer to a large bowl and add the chevre, chopped tomato, olive oil, garlic, salt and pepper, mixing to combine. Drain the pasta and immediately toss with the goat cheese mixture, stirring until evenly distributed. Divide among individual bowls and serve warm.

For a less garlicky version, try using a couple of cloves of roasted garlic instead of fresh, or take out the garlic completely and try sundried tomato chevre or garlic and herb chevre instead of plain.